Whole Wheat Pasta with Chicken and Spinach Pesto

Cook the whole wheat pasta in plenty of salted boiling water until al dente. Cooking time varies depending on the type, usually taking about 12–15 minutes. Then drain and reserve some pasta water.

Meanwhile, pat the chicken breast dry, cut it into bite-sized cubes, and fry it in a pan with approx. 10 ml sunflower oil (about 1 tbsp) over medium heat for about 5 minutes until golden brown all over. Remove the pan from the heat.

For the pesto, put the fresh spinach leaves, hazelnuts, remaining Parmesan, and remaining sunflower oil into a blender. Blend everything into a smooth paste. For a spicier note, peel the garlic and blend it in as well. Season with salt and pepper.